Hello Spain. I made Paella in Toronto and was told it was “Rice with Things”. I read every comment and watched all the videos. I’m back…..

43 comments

  4. This looks good but tbh, even if the other was rice with things, it still looked great! I’m happy you’re taking examples from the cuisine from over here. Enjoy!

  6. It’s missing the secret ingredient: the chorizo. Just kidding, that is one amazing paella. It could pass for the one my abuela makes.

  9. As a spaniard, I find hilarious how mad some people in Spain get when foreigners cook paella or tortilla de patata and don’t do it perfectly.

    Edit: also a lot of people in Spain cook “Rice with stuff” and call it paella, not a big deal.

  10. Not that you need it (because that looks amazing!) but there’s a website called [Wikipaella](http://wikipaella.org/) and it discusses various recipes/ingredients, what’s acceptable/not acceptable. I found it a really good source.

  12. My only issue is that the lemons seem roasted, other than that, that looks like a damn good paella. Good job!

  13. Honestly, I recommend you to not care about that.

    Some silly people “fights” over the ingredients of Paella because there’s discrepancy of ingredients between families, communities or cities.

    But that doesn’t matters, as long as you enjoy the food. That’s the important part! Personally I would give it a try, looks tasty. ^^

  17. Congratulations, it looks amazing. But most important, how does it taste? And compared with the previous one?

  18. This is actual paella.

    But, at risk of being murdered by a valencian, I liked more the other one, the “rice with things”.

  23. I love that you did not get discouraged by the comments. They can sometimes come across as mean, but it’s just people getting passionate about our food. This looks amazing and the rice with things did as well! Hope you enjoyed cooking and eating both of them

  25. Thats a solid paella!! I was expecting something much worse when I clicked on the thread but that looks legit.

  30. Rosemary is not only decoration, i put It in the water after the rice is added for 5 minutes more or less. Its important that after some time you pull It out or the paella will get sour. I also find toastinh the lemons a bit weird but no big deal. But yeah that is a paella, id eat It.

    Now try arroz negre, that will surely impress guests over there.

  36. Spanish citizenship should be dependent on cooking a good dish of whatever area they’re living in, as judged by a jury of disapproving and skeptical grandmas.

  42. I’m not qualified to say whether it’s proper paella, but it looks positively scrumptious. There has to be loads of socarrat.

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